What You Need to Know
Lactic acid bacteria (LAB) and wild yeasts ferment rice starch, producing CO₂ and organic acids, resulting in effervescence and tangy flavor.
Used as a leavening agent and flavor enhancer in beverages and desserts.
Key Parameters
Temperature
28°C
22°C - 32°C
Time
72 hours
48 hours - 120 hours
Equipment
cheeseclothceramic vesselwooden spoon
Steps
- 1.
Brem foam (Bali): base for ceremonial rice wines
- 2.
Tapai foam (Malaysia): topping for shaved ice desserts
The Science
Primary Reaction
lactic acid fermentation